National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Today is world of processed foods (snacks) that are less healthy food. The main aim of the study was development of healthy snacks (Sev) from wheat-bengal gram flour supplemented with different levels of Spirulina powder (2, 4, 6 and 8%). Accepted levels were further evaluated for proximate composition. The results of the study revealed that overall acceptability scores in terms of colour, appearance, texture, aroma and taste of prepared snacks (Sev) by using four types of composite flour were rated as ‘liked moderately’ to ‘ neither liked nor disliked’ by the judges. Snacks products were found acceptable up to 6 per cent level of supplementation of Spirulina powder. Control Sev made from Bengal gram flour which exhibited 2.38 per cent moisture, 19.38 crude protein, 30.20 per cent crude fat, 2.62 per cent crude fibre and 2.62 per cent ash contents which were found significantly improved with the addition of Spirulina powder at 2, 4 and 6 per cent level.
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